Apricot verrine

  • Category


  • Difficulty


  • Nutritional value / pers.

    381 kcal

  • Total time

    40 min

  • Preparation time

    20 min

  • Cooking time

    20 min

Ingredients (4 people)


  1. Rub the butter into the flour and 60g sugar until the mixture has the texture of coarse breadcrumbs. Place on a sheet of baking paper and bake in the oven at 180 degrees for around 10 minutes until golden brown, then leave to cool.

  2. Mix the full-fat cream, yoghurt, 50g sugar and meringues together.

  3. Halve and stone the apricots. Boil in a pan with 50g sugar, the lemon juice and water. Blend in a mixer.

  4. Layer the ingredients in a glass and serve.

Recipe by: Irma Dütsch

Wine suggestion

Amigne (sweet)